Ingredients
Scale
- 1 lb fresh tilapia or cod fillets
- 8 soft corn tortillas
- 1 cup shredded red cabbage
- 1 avocado, sliced
- 1/2 cup chopped fresh cilantro
- Juice of 2 limes
- 1/4 cup sour cream or Greek yogurt
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- In a bowl, mix lime juice, cumin, paprika, salt, and pepper. Add fish fillets and marinate for at least 30 minutes.
- Preheat the grill to medium-high heat and lightly oil the grates. Grill the fish for 3-4 minutes on each side until flaky.
- Warm corn tortillas on the grill for about 30 seconds per side until slightly charred.
- Flake the grilled fish into bite-sized pieces. Assemble tacos by layering fish, red cabbage, cilantro, and avocado in warm tortillas.
- Drizzle with sour cream or Greek yogurt and squeeze lime juice over the top.
Notes
- For added flavor, consider swapping tilapia with shrimp or chicken.
- Customize your toppings with mango salsa or spicy slaw for a unique twist.
- Serve warm with lime wedges for an extra zesty kick.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approximately 250g)
- Calories: 355
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 60mg